Bakewell Tart

A traditional British tart with a crisp pastry base, a layer of raspberry jam, and a soft almond frangipane filling topped with flaked almonds.

Oven Temp: 180°C

Bake Time: 30–30 min

Ingredients

  • 250 g Shortcrust pastry
  • 0.5 jar Raspberry jam (half a jar)
  • 165 g Ground almonds
  • 165 g Caster sugar
  • 165 g Butter
  • 2 pcs Eggs
  • 0.5 tsp Almond extract
  • 65 g Self-raising flour
  • 65 g Flaked almonds

Instructions

  1. Preheat oven to 190°C.
  2. Roll out the shortcrust pastry and line a tart tin. Prick the base with a fork.
  3. Blind bake the pastry for 20 minutes at 190°C, then remove from oven and allow to cool slightly.
  4. Spread raspberry jam evenly over the pastry base.
  5. Cream together the butter and sugar until light and fluffy.
  6. Beat in the eggs one at a time, then stir in the almond extract.
  7. Fold in the ground almonds and flour until combined.
  8. Spread the almond mixture over the jam layer and smooth the top.
  9. Sprinkle flaked almonds evenly over the top.
  10. Return to oven and bake at 180°C for 30 minutes or until golden and set.
  11. Allow to cool before slicing and serving.

Category: Tart

Servings: 1 tart, serves 8–10

2025